Portuguese Bean Soup I


1/2 pound ham hock
2 bay leaves
1 tablespoon chopped basil
5 cups chicken stock
2 carrots, peeled and chopped
1 onion, peeled and sliced
1/4 cup chopped cooked ham
3/4 cup tomato juice
2 cups tomato sauce
4 cups kidney beans, canned, or dry, cooked
1 potato, sliced
1/3 head cabbage, shredded
Salt and pepper to taste


Combine hock with bay leaves, basil, and stock in soup kettle. Cover and simmer 1 hour or until meat separates from bone. Remove bone, cut off meat, and return meat to kettle. Add carrots, onion, ham, tomato juice and sauce and simmer, partially covered, 10 minutes or until vegetables are tender. Add beans, potato, and cabbage and cook 10 minutes longer or until vegetables are tender. Season with salt and pepper.


Serves 10-12


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